Yield: 6 Servings
|2 \N||Tomatoes; seeded peeled and diced|
|1 large||Onion; diced|
|2 \N||Mild green chilies like poblano; seeded and diced|
|½ cup||Dry white wine|
|½ cup||Sour cream|
|½ pounds||Crab meat|
|½ pounds||Cooked shrimp; diced|
|½ cup||Monterey jack cheese; grated|
|½ cup||Mild Cheddar cheese; grated|
|\N \N||Diced tomato|
|\N \N||Diced green bell pepper|
submitted by: tpogue@...
Recipe By: The White Dove, Tucson, Arizonia Make the crepes.
To Make the sauce, puree the tomatoes, onion, and chilies in a food processor fitted with a steel blade. Pour into a saucepan and add the sugar, salt and white wine. Bring to a simmer and reduce over low heat, stirring occasionally, until thick, about 30 minutes. Add the sour cream and heat, but do not boil. Stir in the crab meat and shrimp, and adjust the seasoning. Place 2 crepes on top of each other and put a few tablespoons of filling in the center. Roll and place in a baking pan. Repeat to make 6 double crepes. Top with the remaining sauce and sprinkle with the cheeses.
Brown under a preheated broiler and serve. Garnish with diced tomato and green pepper, if desired.
NOTE. This dish can be prepared up to 2 days in advance and refrigerated.
Prior to serving, heat covered in a 300F oven for 25 minutes,. then brown under the broiler.
Notes: Use your basic crepe recipe. This recipe is the filling, sauce, and garnish
Serving Ideas: This serves 6 as an appetizer, 3 as an entree Per serving: 174 Calories; 8g Fat (44% calories from fat); 19g Protein; 3g Carbohydrate; 124mg Cholesterol; 541mg Sodium Recipe Archive - 8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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